Clams Steamed in Beer
It doesn't take a lot of embellishment to turn fresh clams into an exceptional dish, but it does take proper technique, as clams quickly turn from tender to tough and rubbery.
WHY THIS RECIPE WORKS
Unlike mussels, clams can cook evenly on the stovetop. This is because per pound there are fewer clams than mussels, so even if you are cooking 4 pounds of them, there aren't that many in the pot to deal with. This allows for easy stirring ...